Behind the majestic stone arcades of our manor, the Michelin-starred restaurant of Chef Loïc Le Bail presents a cuisine shaped by both the sea and the land.
His culinary influences span from the salty, briny essence of Brittany to the meticulous discipline of Japanese gastronomy, acquired through his travels.
Every ingredient is locally and carefully selected, just like our extensive wine list, designed to enhance and complete your experience at our table.
Born in southern Finistère, Chef Loïc Le Bail carries Brittany in his heart. While one might expect him to be drawn to the ocean, his true passion lies in the land—the farming traditions of his childhood. Buttermilk, churned butter (always salted), root vegetables, buckwheat, broths, and meats formed the foundation of his culinary identity.
Having trained under esteemed chefs like Pierre Gagnaire and Patrick Jeffroy, Loïc Le Bail spent his early years refining his craft in Michelin-starred kitchens. His travels deepened his passion—not just for gastronomy but for the people behind the ingredients. His relationships with farmers, fishermen, and seaweed harvesters inspire his creations. His culinary exploration led him to Japan, where he met his wife and his sous-chef. There, he embraced flavors of the sea—saline, umami, smoky—that now blend harmoniously with his beloved Brittany.
- Dining room with fireplace.
- Terrace.
- Dress code: we have no strict rules, but correct dress is required. (no shorts or flip-flops).
- Pets are not allowed in the restaurant.